Search for: All records

Abstract By 2050, feeding nearly 10 billion people will require transformative changes to ensure nutritious, sustainable food for all. Our current food system is inefficient and unsustainable. Traditional attempts to transform the global food system are too slow to drive innovation at scale. Here we explore the potential of artificial intelligence to reshape the future of food. We review the state of the art in food development, discuss the data needed to define a new food product, and highlight seven challenges where AI can help us design nutritious, delicious, and sustainable foods for all. By leveraging AI to democratize food innovation, we can accelerate the transition to resilient global food systems that meet the urgent challenges of food security, climate change, and planetary health. 

Abstract Accurate modeling of cardiovascular tissues is crucial for understanding and predicting their behavior in various physiological and pathological conditions. In this study, we specifically focus on the pulmonary artery in the context of the Ross procedure, using neural networks to discover the most suitable material model. The Ross procedure is a complex cardiac surgery where the patient’s own pulmonary valve is used to replace the diseased aortic valve. Ensuring the successful long-term outcomes of this intervention requires a detailed understanding of the mechanical properties of pulmonary tissue. Constitutive artificial neural networks offer a novel approach to capture such complex stress–strain relationships. Here, we design and train different constitutive neural networks to characterize the hyperelastic, anisotropic behavior of the main pulmonary artery. Informed by experimental biaxial testing data under various axial-circumferential loading ratios, these networks autonomously discover the inherent material behavior, without the limitations of predefined mathematical models. We regularize the model discovery using cross-sample feature selection and explore its sensitivity to the collagen fiber distribution. Strikingly, we uniformly discover an isotropic exponential first-invariant term and an anisotropic quadratic fifth-invariant term. We show that constitutive models with both these terms can reliably predict arterial responses under diverse loading conditions. Our results provide crucial improvements in experimental data agreement, and enhance our understanding into the biomechanical properties of pulmonary tissue. The model outcomes can be used in a variety of computational frameworks of autograft adaptation, ultimately improving the surgical outcomes after the Ross procedure. 

The texture of meat is one of the most important features to mimic when developing meat analogs. Both protein source and processing method impact the texture of the final product. We can distinguish three types of mechanical tests to quantify the textural differences between meat and meat analogs: puncture type, rheological torsion tests, and classical mechanical tests of tension, compression, and bending. Here, we compile the shear force and stiffness values of whole and comminuted meats and meat analogs from the two most popular tests for meat, the Warner–Bratzler shear test and the double-compression texture profile analysis. Our results suggest that, with the right fine-tuning, today’s meat analogs are well capable of mimicking the mechanics of real meat. While Warner–Bratzler shear tests and texture profile analysis provide valuable information about the tenderness and sensory perception of meat, both tests suffer from a lack of standardization, which limits cross-study comparisons. Here, we provide guidelines to standardize meat testing and report meat stiffness as the single most informative mechanical parameter. Collecting big standardized data and sharing them with the community at large could empower researchers to harness the power of generative artificial intelligence to inform the systematic development of meat analogs with desired mechanical properties and functions, taste, and sensory perception.